Ingredients
1 3/4 Cup Splenda For Baking, 3 Eggs, 1 Cup Canola (or Olive) Oil,
2 Cups coarsely grated Zuchinni, 1 Tablespoon Vanilla Extract, 1 1/2 Cups Wholewheat Flour, 1 1/2 Cups White Flour, 1/2 Cup unsweetened cocoa powder (Ghiradhelli is best), 1 1/4 teaspoon salt, 1 teaspoon Baking Soda, 1 teaspoon Cinnamon, 1/4 teaspoon Baking Powder, 1/2 Cup Semi-sweet Chocolate Chips, 1/2 Cup Walnut pieces (optional), Fresh Whipped Cream for topping.
Preparation
Preheat oven to 350 degrees. Grease 2 separate 5x9 pans. Mix all dry ingredients. Beat eggs separately. Add oil and vanilla to egg mixture. Combine wet and dry ingredients together; stir until just blended. Add zuchinni, walnuts, and chocolate chips. Pour into greased pans and bake 1 hour. Remove from oven and allow to cool. Serve warm or room temperature with a dollop of whipped cream on top.
